Fresh Curds ( Low Calorie Healthy Cooking )
by Tarla Dalal
Added to 111 cookbooks
This recipe has been viewed 21720 times
While we know our dahi by the name of curd, people in other parts of the world usually call it yogurt. Curd has many health benefits from weight loss to being low in carbohydrates. From raita, curd rice and other recipes like shrikhand, handvo etc.
Gujarati meals are incomplete without a bowl of dahi or a glass of Chaas made using curd.
Enjoy how to make Fresh Curds recipe with detailed step by step photos below.
- To make fresh curds warm the milk.
- Add the curds, mix well and cover.
- Keep aside until the curds set (approx. 5 to 6 hours).
- During the cold climate, place inside a casserole or closed oven to set.
Curds video by Tarla Dalal
Fresh Curds ( Low Calorie Healthy Cooking ) recipe with step by step photos
To make the fresh curd recipe, rinse a deep non-stick pan with 2 tbsp of water and simmer it for 2-3 minutes. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn. If using a stainless steel patila, you can use the same vessel to set the curd.
Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. This will prevent milk from scorching as the water forms a protective layer between the pan and milk. If the milk scorches, there will be tiny brown bits of burnt milk in the pan. Hence this step is necessary to avoid such a thing.
Discard the water and pour 1 litre of milk into the pan. Since this is a low calorie recipe, we have used low fat milk.
Boil the milk on a medium flame for 6 to 8 minutes. Stir it occasionally to avoid the milk from sticking to the bottom of the pan or browning. Generally, for making dahi at home, you just need to warm the milk slightly. In hot climate, you will need to warm the milk very slightly but, if the weather is cold you need to warm it a little more.
Switch off the flame and allow to cool slightly (lukewarm). Dip your finger in the milk to check the temperature of the milk and then only add the starter. Do not think of putting the milk in refrigerator to cool it quickly. It is important to cool down the milk at room temperature only.
Add the low fat curd in a bowl or pan. This is called as jaman or a starter which helps in setting the curd. In winters, you would require more starter to set the curd so, adjust the quantity according to the season.
Spread it evenly with the help of a spoon.
Pour the luke warm milk over it. If the milk is hot and then added to curd, it will curdle and it may not yield creamy and tasty homemade dahi.
Mix well using a whisk so that the curd spreads evenly. Sour starter will yield sour curd so, ensure your low fat curd is fresh.
You can also use clay bowls, glass or ceramic bowls to set the curd. My mother makes use of air-tight, lunch-box bottle container to set dahi for our office use. For that, just transfer the mixed milk into smaller containers.
Cover with a lid.
Rest in a warm place for 5-6 hours. You can place the curd bowl in an oven or a casserole to set during cold climate. During summers, the curd will set very quickly (within 4-5 hours), so check it after 4 hours without fail.
After 5-6 hours, the milk will be set into curd.
After setting the curd, keep it inside the refrigerator or else it can get sour taste. If you place the curd inside the refrigerator, it will get thicker and the taste will remain fresh.
Use a spoon to check the curd if its set nicely. Your fresh and creamy homemade curd is ready to use.
You can use this homemade curd in making low-fat raita or any curry with gravy or low fat kadhi and so on.
Nutrient values (Abbrv) per cup
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